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....21. Fold up the bottom (you have to decide which end seems less likely to leak) then one side and then the other, into a sort of roll...

Eat! Good luck, they almost always make a mess when we eat them because we always make them too big. But they taste great and we just mop up the dribs with our fingers anyway.

They go really great with beer or red wine.

Note: this is just my way of making Tex-Mex burritos and I know there are many other versions out there that are probably better than mine. So feel free to alter, criticize, amend, improve (highly possible!) what I posted here. Now, you realize that I have to kill you all!!!(kidding, kidding...)

Wow thanks for the intel. Guess we need to hit a more major grocery store like SM or Gaisano to find some of these things

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I don't really cook Mexican or Tex-Mex the exception being Chile Con Carne. The spice mix I make myself is 1tsp cumin, 2tsp paprika, 1tsp dried thyme and chile powder to taste, if you don't do spicy you can leave that out. The other ingredients are half kilo of ground beef, white onion, garlic, tomato paste and around 300ml of beef stock. I use a full can of drained red kidney beans, added in the last 10 minutes so they don't disintegrate. Usually cook for 45 mins to 1 hour. It should not be too wet when serving. This makes enough for 4.

I have a friend here from Texas who rates it highly, which is fine praise indeed.